Preparation Steps

• Heat olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
• Add the chopped onion and sauté until golden brown. Stir in the garlic and ginger, and cook for another minute.
• Add the chicken pieces, turmeric, coriander, and garam masala. Cook until the chicken is no longer pink.
• Pour in the tomato puree and bring the mixture to a simmer. Add the spinach and water, and cook until the spinach is wilted and the chicken is cooked through.
• Stir in the yogurt, salt, and black pepper. Simmer for a few more minutes, then remove from heat.
• Add lemon juice before serving. Serve hot with rice or naan.